ABSTRACT
In this study, readily available complementary foods that meets infant nutritional requirements was developed from fermented millet (72 hrs), unfermented millet (Pennisetum glaucum), African bredfruit (Trecuila african) and Bonga fish (Ethmalosa fimbriata) and casein diet served as control. The resulting flours was blended and processed into flour at a ratio of 70:20:5 (millet:breadfruit:bonga fish). The formulated diets fed to 3 groups of Wistar albino rats for 28 days. Data were analyzed using descriptive statistics and Ducan’s multiple range test with level of significant set at p=0.05. Standard chemical methods were used to analyze their proximate composition, the local formulated shows high dry matter, moisture, protein, fibre, and ash content (87-91%, 8.97%, 22.35-25%, 2.42-3.38%, 3.65-4.57%) respectively compared to the casein diet which had high fat, carbohydrate and energy value (12.38%, 57.7% and 405.06%) respectively, functional properties, the flour bends and the casein diet were low in bulk density (0.86-90.95 g/ml) , in micronutrient composition, its provitamin A and vitamin C levels fell short of 500mg and 13.3mg of Codex standard for complementary foods. However, thiamine and vitamin E values met the recommended values by Codex standard. Mineral were high in the formulated diets (115.55-118.45, 103.112.52, 11.56-15.74, 4.22-8.89mg/100g) respectively for calcium, magnesium, iron and zinc for formulated diets. The growth, feed intake, haematological, serum parameters of the animals determined. The weigh gained in the rats fed with formulated diet ranged from 26.79-28.29g and was highest in UFMB. The packed cell volume (PCV), haemologolobin concentration (HBC), red blood cell (RCB), white blood cell (WBC), mean corpuscular volume (MCV) and mean corpuscular haemoglobin concentrate (MCHC) was high in FMB. In serum parameter the formulated diets falls with the reference range. The use of these formulated complementary food especially FMB diet should be encouraged as alternative to the regular poor nutrient traditional complementary foods.
Key words: Quality characteristics, complementary foods, millet, African breadfruit, fish.
TABLE OF CONTENTS
Title page i
Certification ii
Dedication iii
Acknowledgement iv
Table of contents v
List of tables vi
List of figures vii
List of plates ix
Abstract x
CHAPTER 1: INTRODUCTION
1.1 Background of study 1
1.2 Statement of problem 3
1.3 Justification 3
1.4 Objectives of study 5
CHAPTER 2: LITERATURE REVIEW
2.1 Millet 6
2.2 Methods of processing millet 7
2.2.1 Dehulling 8
2.2.2 Milling 9
2.2.3 Malting 11
2.2.4 Fermentation 13
2.2.5 Blanching 15
2.3 Health benefit of millets 16
2.4 African breadfruits 18
2.5.1 Nutritional value of african breadfruits
2.5.2 Utilization of african breadfruits 21
2.5.3 Crop Uses and Importance 21
2.6 Anti-nutrient of African breadfruits 22
2.7 Elimination of anti-nutrients 24
2.8 Fish meal 25
2.8.1 Health benefits fish 27
2.9 Fermentation 29
2.10 Complementary foods 30
2.10.1 Nutritional problems of traditional Complementary foods 32
2.10.2 Formulation of local complementary foods of high nutritive values 33
2.11 Nutrient needs of infants 34
2.12 Cereals and legumes of complementary blends 38
CHAPTER 3: MATERIALS AND METHODS
3.1 Sources of raw materials 39
3.2 Processing of fermented millet grain into flour 40
3.2.1 Processing of unfermented millet grain into flour 41
3.2.2 Processing of African breadfruit into flour 42
3.2.3 Processing of local dried fish bonga fish to flour 43
3.3 Formulation of the samples 44
3.5 Determination of proximate composition of complementary blend 45
3.5.1 Determination of moisture content 45
3.5.2 Determination of fat content 45
3.5.3 Determination of crude protein 46
3.5.4 Determination of ash content 47
3.5.5 Determination of crude fibre 47
3.5.6 Determination of carbohydrate content 48
3.5.7 Determination of total energy value 48
3.6.0 Determination of functional properties 49
3.6.1 Bulk density (BD) 49
3.6.2 Foam capacity (FC) 49
3.6.3 Emulsion capacity (EC) 50
3.7.0 Determination of mineral content of blend 50
3.7.1 Determination of calcium and magnesium 50
3.7.2 Determination of Iron and zinc 51
3.7.3 Determination of Pro vitamin A 52
3.7.3 Vitamin Thiamine (VIT B1) 52
3.7.4 Vitamin C 53
3.7.5 Vitamin E 54
3.8.0 Experimental animals (rats) 54
3.8.1 Growth performance study 55
3.8.2 Determination of body weights and relative organ weights (ROW) 55
3.9.0 Determination of biochemical and haemotological indices 55
3.9.1 Haemoglobin (Hb) concentration 55
3.9.2 Packed cell volume (PCV) 56
3.9.3 Red blood cell (RBC) count 56
3.9.4 Mean Corpuscular Volume (MCV) 56
3.9.5 Mean Corpuscular haemoglobin (MCH) 56
3.9.6 Mean corpuscular haemoglobin concentration (MCHC) 57
3.9.7 Glucose level determination 57
3.9.8 Total Protein estimation 57
3.10.0 Experimental design 57
3.10.1 Statistical analysis 57
CHAPTER 4: RESULT AND DISCUSSION
4.1 Proximate composition of formulated complementary blends 59
4.2 Functional properties of the formulated complementary 65
4.3 Micronutrient composition of formulated diets 68
4.4 Haematological Indicies of the Wister Albino Rats fed with the formulated complementary foods. 73
4.5 Biochemistry indices of Experimental animals fed with different diets. 77
4.6 Food intake and weight gain of the experimental rats 79
4.7 protein efficiency ratio 81
CHAPTER 5: CONCLUSION AND RECCOMENDATION
5.1 Conclusion 82
5.2 Recommendation 82
REFERENCES 83
LIST OF TABLES
Table 2.5: Recommended Nutrient Composition for complementary foods per 100g 37
Table 3:1 Complementary blends formulation (g) 44
Table 4.1 Proximate composition of the formulated complementary food 64
Table 4.2: Macronutrient Composition of the Formulated Complementary Foods and The Control with The Codex Alimentarius Commission Guidline (CAC/GL08-1991)
for Formulated Supplementary Foods for Older Infants
and Young Children. 77
LIST OF FIGURES
Figure 3.1 Flow chart for production of fermented millet flour 40
Figure 3.2: Flow diagram for the processing of millet into flour 41
Figure 3.3: Flowchart for the production of African breadfruit flour 42
Figure 3.4 flowchart of production of fish powder 43
Figure 4.1 Functional properties of the formulated blends 67
Figure 4.2 Haematological indices of the experimental animals fed with formulated diets and the control. 76
Figure 4.3: Biochemical indices of experimental animals fed with formulated diets and control.
Figure 4.4 Weekly feed intake of Experimental animals fed with the formulated diets and control. 80
Figure 4.5 Weekly weight gain of Experimental animals fed with the formulated diets and the control. 80
LIST OF PLATES
Plate 1: Control diet 82
Plate 2: Fermented millet 82
Plate 3: Unfermented millet blends 82
Plate 4: Pelleted Control diet 82
Plate 5: Pelleted fermented millet blends 82
Plate 6: Pelleted unfermented millet blends 82
Plate 7: Bilateral section of the rat 82
Plate 8: Organ’s of the rats 82
Plate 9: Dissection of the rats 82
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF STUDY
Complementary foods are foods that are readily consumed and digested by the young children, and that provide additional nutrient to meet all growing child’s needs (Mbaeyi-Nwaoha and Obetta, 2016). A true complementary food would add to the diet nutrients such as iron and zinc, which breast milk has not evolved to provide for older infants as the child gradually outgrows her birth stores (Gaberielle, 2009). Weaning period refers to the period during which an infant gets accustomed to foods other than breast milk (UNICEF, 2010). Complementary foods are readily consumed and digested by infants and children as they provide additional nutrients to meet all their growing needs (UNICEF, 2013). It has been proved that breast milk is the perfect food for the infant during the first six months of life as it contains all the nutrients and immunological factors an infant requires to maintain optimal health and growth. Furthermore, breast milk also protects infants against the two leading causes of infant mortality; viz: upper respiratory infections and diarrhea (WHO, 2009). However, after six months, breast milk alone will no longer be sufficient in terms of quantity and quality to meet the nutritional requirements of the growing child especially for energy and micronutrients (notably zinc, iron and vitamin A) (UNICEF, 2009). In developing countries, nutritious complementary foods can assist in nutritional development of infants and young children, but they are beyond the reach of many Nigerian families. Hence, such families often depend on inadequately processed traditional foods consisting mainly of unsupplemented cereal gruels made from maize, sorghum and millet (Ibe, 2008).
Millets (Pennisetum glaucum) are group of variable small-grained species, annual, warm-weather cereals belonging to grass family (Shiihii et al., 2011). They are rain-fed, hardy grains which have low requirements of water and fertility when compared to other popular cereals. They are highly tolerant to drought and other extreme weather conditions. Millet is gluten free. It contains 7-12% proteins, 2-5% fat, 65-75% carbohydrate and 15-20% dietary fiber. They are rich in B-vitamin, especially Niacin, B12, B6 and folic acids. Nutritionally, millet is comparable and superior to major cereals with respect to energy value, protein, fat and minerals. It is rich in fiber which helps in digestion. It is considered as one of the most digestible and non-allergenic grains suitable as a solid food for infants.
African breadfruits (Treculia africana) belong to the mulberry family, Moracceae. They are very rich in starch, and before eaten they may be roasted, baked, fried or boiled. Breadfruit contains 52-72% carbohydrate, (Nwokocha and Ugbomioko, 2008) 17-22% protein (Fassasi et al., 2003; Olapade and Umeonura, 2014) 7-9% fat (Uzo et al., 2017) with abundance of vitamins and fiber (Adumanaya et al., 2013), potassium, zinc and calcium. It contributes immensely to diet of Nigerians and the seeds are used in rural homes as weaning foods (Iwe and Ngoddy, 2001). Breadfruit has been classified as an underutilized crop and it has a significant place in Nigeria`s national diet.
Bonga fish (Ethmalosa fimbriata) is a low-fat high quality protein. E. fimbriata is a popular fish consumed in Nigeria both as a source of protein and for taste. It’s is commonly known as Bonga fish in the Southern part of Nigeria (Ojimelukwe et al., 2017). Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in minerals such as calcium, phosphorous, iron, zinc, iodine, magnesium, and potassium. Proteins in fish are required for the structure, function, and regulation of the body cells, tissues, and organs. Vitamins and minerals boost the immune system, support normal growth and development and helps cells and organ do their jobs. Fish is rich in Omega-3 fatty acids which improves the heart health.
Fermentation helps to breakdown large organic molecules via the action of microorganisms into simpler ones (Nkhata et al., 2018). The microbial or enzymatic actions on food ingredients tend to ferment food, leading to desirable biochemical changes responsible for the significant modification to the food. Fermentation improves vitamins, essential amino acids, proteins, enhances sensory attributes like appearance, flavours and aroma and as well help in the reduction of antinutrients (Nkhata et al., 2018; Xiang et al., 2019).
A combination of these foods would serve as a complementary food that would be accessible, relatively affordable and rich in nutrients needed for infant growth and development.
1.2 STATEMENT OF THE PROBLEM
Malnutrition and death in growing infants have resulted from improper complementary feeding (Kerbs and Hambidge, 2007). Foods consumed by many children are inadequately processed local foods which are low in protein and deficient in other essential micro and macronutrients foods (Millward and Jackson, 2004). Also, the available commercial complementary foods are expensive and unaffordable by many mothers. Thus, there is need to formulate a complementary food from locally available foods that will be acceptable, hygienically processed, relatively affordable by the poor urban and rural mothers during the weaning period that will help address the problem of protein-energy malnutrition and help improve infant nutrition.
1.3 JUSTIFICATION OF THE STUDY
This research was carried out to bring about complementary foods in Nigeria made from cheap, locally available, nutrient dense foods to solve the problem of infant and young child nutrition. To achieve this, the nutrient potentials of millet, African breadfruit seed and Bonga fish a composite food are explored in this research to ascertain their use in complementary feeding.
Millet has higher protein (14.0 per cent), fat (5.7 per cent), fiber (2.0 per cent) and ash (2.1 per cent) content (Sade, 2009) when compared to the major cultivated cereal crops such as wheat (Kavitha and Parimalavalli, 2014), rice (Ahmed et al., 2014), sorghum (Awadelkareem et al., 2015). Superior protein quality in term of its tryptophan and threonine content (Elyas et al., 2002) along with higher content of calcium, iron as well as zinc (Yadav et al., 2014; Sade, 2009; Lestienne et al., 2007) makes this crop very useful for human.
African breadfruit seeds are highly nutritious and constitute a cheap source of vitamins, minerals, proteins, carbohydrates and fats (Osuji and Owei, 2010). Proximate analysis shows that the seed contains 17 to 23% crude protein, 11% crude fat and other essential vitamins and minerals (Akubor et al., 2000). Proximate analysis shows that the seed contains 17 to 23% crude protein, 11% crude fat and other essential vitamins and minerals (Akubor et al., 2000). The seeds are used in preparing pudding and as a thickener in weaning food for children (Onyekwelu and Fayose, 2007).
Fish is an important dietary component of people all around the world and represents a relatively cheap and accessible source of high quality protein for poorer households (Ikutegbe and Sikoki, 2014).
Therefore, adopting the muti-mix principle by combining each of these foods might bring a solution to the nutritional situation of infants and young children while supplying their needed nutrients.
1.4 OBJECTIVES
The main objective of this research was to formulate complementary foods from millet (Pennisetum glaucum), African breadfruit (Treculia africana) and Bonga fish (Ethmalosa fimbriata).
The specific objectives are
• To produce fermented and unfermented millet flours
• To formulate complementary food from different proportions of millet (fermented and unfermented), African breadfruit and Bonga fish.
• To evaluate the nutrient composition of the individual mix or blends (Samples).
• To determine the functional properties of the blends.
• To determine the nutritional quality of the composite blends
• To evaluate the effect of the composite blends on the metabolic indices of growth and development in Albino rats
Login To Comment